Contents 7/2019; Tome 67

ECONOMY

  • 2 Business Gazelles 2018 – Ranking of The Fastest Growing Food Companies – Jadwiga Drożdż (DOI 10.15199/65.2019.7.1)
    • The 19th Business Gazelles list was created during good economic times and is the most numerous  in the history of the ranking, but this does not apply to the sub-ranking covering food companies. In some previous editions, a list of food and drink producers was a dozen or so longer. In this year’s edition, food companies accounted for 5.9% of listed enterprises. Observations from the last few years of the ranking show a slowdown in dynamics of revenues of listed companies, while in the food industry it was three times higher than the average industry. A little more than every tenth food and beverage producer was included in the ranking, and almost all industries of the food industry were represented (except for sugar and tobacco). Listed food companies generated about  9% of the turnover of the industry, employing every tenth person employed in the manufacture of food and beverages. The share of these companie s in the financial result of the food industry amounted to almost 12%, which allowed them to achieve a profitability of  sales of more than average producers of food and drinks  by about 1 percentage  point.
      KEY WORDS: food industry, small and medium-sized food enterprises, ranking of the most dynamic companies

TECHNICS – TECHNOLOGY

  • 6 Database in Predictive Food Microbiology – Elżbieta Rosiak, Danuta Kołożyn-Krajewska, Joanna Gredka, Szymon Ośko (DOI 10.15199/65.2019.7.2)
    • Predictive microbiology is based on detailed knowledge about the behavior of microorganisms and predicting their behavior using mathematical models. Estimat- ing dates of shelf-life according to the Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs should be done with the use of predictive models. Wide access to them is possible thanks to Databases available on the Internet. A pioneering development of this kind is the ComBase database established in 2003, composed of the ComBase Viewer, ComBase Predictor, Food Models and DMFit. In 2018 as a result of the Incubator of Innovation + project, the Polish database of the predictive mathematical models called ProgBaz SGGW was developed. The advantage of the study is the fact that the data for the development of mathematical models come from the real product system (model or market) and the native microflora of products used as  a base for contamination with pathogenic bacteria. In the near future, the development of ProgBaz is assumed by increa- sing the number of models and their successive validation.
      KEY WORDS: biofood, predictive microbiology, on-line database
  • 14 Sous Vide – Technique and Equipment – Sylwia Mierzejewska (DOI 10.15199/65.2019.7.3)
    • Sous vide is currently not only a method of prolonging the  durability of food products but, above all a modern method of preparing food. The paper  presents cooking techniques at low temperatures and technical parameters of devices used in this method were collected and discussed. The devices for the  sous vide method are characterized, namely immersions circulators and circulators with their own reservoir, in terms of operating temperature, tank capacity,  pump capacity and maximum power. In addition,  the necessary accessories are listed and described briefly.  The most important advantage of the method is the repeatable quality of products guaranteed  by precise control of temperature and processing time as well  as the possibility of extending the range on  the menu with dishes prepared from modern processed products.
      KEY WORDS: sous vide, cooking in a vacuum,  gastronomy
  • 18 The Influence of High Pressure on The Bioavailability of Fruit and Vegetable Antioxidants – Hydrophilic Compounds – Urszula Trych, Sylwia Skąpska, Krystian Marszałek (DOI 10.15199/65.2019.7.4)
    • The study of bioavailability and bioaccessibility of active ingredients is very important for the proper assessment of the quality of the nutrition and design of products with high nutritional value. One of the many factors influencing the changes in bioaccessibility is the technological processing of the raw material, including high pressure techniques. Hydrophilic ingredients of plant origin with antioxidant properties include, among others, vitamin C, folic acid and polyphenol compounds. High hydrostatic pressure may cause damage of plant tissues, and as a consequence, increase the extraction of compounds from the matrix and their contact with hydrolysing enzymes. On the other hand, the decrease in bioavailability may result from the increase in viscosity under pressure and release of oxidoreductive enzymes present in the plant tissue. Publications about the impact of high-pressure techniques on the bioavailability of hydrophilic antioxidants are few and not always unequivocal.
      KEY WORDS: bioavailability, bioaccessibility, hydrophilic antioxidants, high pressures

LOGISTIC-PACKAGING

  • 22 The Concept of Communication Integration of Automated Processes of The Flow of Production Materials in The Aspect of Logistics 4.0 – Waldemar Osmólski, Adam Koliński (DOI 10.15199/65.2019.7.5)
    • Constantly changing market needs and concentration of the entire supply chain on the customer service level, forces search for modern solutions improving logistics processes in both the business and scientific world. At present, there are numerous innovative solutions to guide supply chains towards digitization. Since 2017, the Institute of Logistics and Warehousing and the Higher School of Logistics have been conducting intensive research both in the scientific sphere and in the possibility of applying individual solutions in business practice. The aim of this article is to present a concept developed to evaluate the effectiveness of communication integration of automated manufacturing processes as one of the key links in the intelligent supply chain. The result of this work is participation in the L4MS research project (Smart logistics for manufacturing), and at the end of the design work, the possibility of verifying the effectiveness of the application of intelligent solutions in economic practice.
      KEY WORDS: Logistics 4.0, automated production processes, autonomous internal transport, communication integration, efficiency of information flow
  • 28 Utilization of Crowdsourcing in The Food Industry – Experiences and Prospects – Katarzyna Kosior (DOI 10.15199/65.2019.7.6)
    • Crowdsourcing is a tool that allows businesses to solve tasks, problems and social and business challenges with the help of an engaged „crowd” (community, group) of collaborating Internet users. Crowdsourcing activities are associated with many areas and concepts, including i.a. open innovations, co-creation, outsourcing and collective intelligence. They can also be considered a part of broader processes related to the digitalization of enterprises. Initially, crowdsourcing was used mainly by enterprises from the high-technology and software industry. At present, the leaders in using this social technology are enterprises in the FMCG sector, including in particular those involved in the production and sale of food. The article analyzes the up-to-date experiences of the food industry enterprises in the area of crowdsourcing projects. It also discusses new directions in the development of crowdsourcing and the possibilities for a more comprehensive use of this tool in the digital transformation of enterprises.
      KEY WORDS: crowdsourcing, open innovations, food industry, digital transformation

FOOD – FEEDING

  • 33 Characteristics of Food or An Ecological Origin of Animal Origin and Conductors from Its Consumers – Halina Makała (DOI 10.15199/65.2019.7.7)
    • Presented are the assumptions of the functioning and tasks of organic farming and the requirements for organic food. The factors determining the quality of the organic product and the system of control and certification of organic food are described. The labeling for this product category is discussed. Meat and meat products from organic and conventional breeding were compared with the research results available in literature. The preferences and factors for selecting organic food by consumers are described. It was found that meat and  meat products obtained from organic farming find growing interest and buyers among conscious consumers.  The eco-management system provides the opportunity to acquire a wide range of biologically and health-safe products. In this respect, organic farming is the most important source of natural functional food.
      KEY WORDS: ecological, conventional food, quality of meat and organic meat products

EVENTS

  • 12 POLAGRA 2019 – the largest trade fair for the food and catering industry
  • 27 How to transport food during hot weather?